->Schwarzsauer <-

11/2 kilogramm goose or duck giblets

1/2 liter water

1/4 liter vinegar

1/4 - 1/2 liter blood (or 1 fresh black pudding, Blutwurst)

3 onions

1 tb salt

200 grams dried fruits

1 tb peppercorns

1 tb cinammon

3-5 cloves

1 laurel leaf

sugar

1/2 tablespoon marjoram

some flour

Goose or duck giblets are soft boiled with onions in salted water

until done. Simultaneously cook dried fruits (plums,apples, pears)

with little sugar in some water, add cinnamon, cloves, laurel leaf

and some peppercorns. Boil until the fruits are soft. Pour off the

fruits (serve the juice) and add them to the giblets- broth. Then

mix cooled juice, fluor and goose or duck blood with a whisk and add to the dish. Gustar carefully with salt, vinegar, sugar and majoran. Heat carefully under permanent stirring until partly

cooked. Serve with flour-dumplings or boiled potatoes.

Leavings you may conserve in a potty at a cool place. Schwarzsauer

is long lasti ng. If you like you may add 1/4 cup heavy cream

before serving. Instead of birds you may take porkneck, pork ribs,

pork kidney and pork heart.